Neely's Pork Shoulder

Ingredients

• 0.5 cup apple cider vinegar 
• 0.5 tablespoon ground mustard 
• 0.5 tablespoon ground pepper fresh black
• 2 cups catsup 
• 1 tablespoon juice of lemon 
• 5 tablespoons brown sugar light
• 0.5 tablespoon onion powder 
• 3.8 tablespoons onion powder 
• 1.5 cups paprika 
• 5.5 pound pork butt 
• 5 tablespoons sugar 
• 1 cup water 
• 0.8 cup sugar white
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• sauce pan
• oven
• aluminum foil
• grill pan

Directions

1. Special equipment: Hickory Chips, for indoor grilling
2. Rinse butt thoroughly and sprinkle Neely's BBQ seasoning over entire butt. Massage seasoning into meat.
3. Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke.
4. Add pork, cover with foil and smoke meat for about 1 hour.
5. Preheat oven to 275 degrees F.
6. Place smoke pan with meat in the oven for 5 to 6 hours or until the meat pulls apart.
7. Serve with Neely's BBQ sauce or sprinkle Neely's BBQ seasoning onto meat.
8. Mix all ingredients together.
9. In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.